Buttermilk Blueberry Muffins
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too.
Shawn's link is:
Nancy's Link is:
BUTTERMILK BLUEBERRY MUFFINS
Makes 1 ½ dozen
5 Tbsp. Butter or Canola or Vegetable Oil
1 cup Sugar
2 large Eggs
½ tsp. Vanilla Extract
1 Tbsp. Baking Powder
½ tsp. Baking Soda
3 cups Cake Flour
½ tsp. Salt
1 tsp. Lemon Zest
1 cup Buttermilk
1 cup Frozen Blueberries
PROCEDURE:
1. Pre-heat Oven to 350 degrees and gather all ingredients together.
2. Mix Sugar, lemon zest, oil or butter, vanilla and egg together until soft and thick.
3. In a separate bowl, mix Baking Powder, Cake Flour, Salt and Baking soda together. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Add dry ingredients to wet mixture, alternating with Buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
8. Cook in the oven for approximately 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson
Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake.
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Makes 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months.
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• Ingredients •
1 ¾ cups (262 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ tsp ground cinnamon
2/3 cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries
Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter.
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• Directions •
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners
2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture.
3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside.
4. Add the milk, eggs and vanilla to the flour mixture and whisk until smooth. Stir in the fresh and dried blueberries.
5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.
Easy Breakfast Recipes: Very Berry Muffins for Kids - Weelicious
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Easy Breakfast Recipes: Very Berry Muffins for Kids - Weelicious
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Blueberry Streusel Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Streusel Muffins. These Blueberry Streusel Muffins seem to be a cross between a muffin, a scone, and a crumb topped coffee cake. They have a buttery sweet flavor and are bursting with tangy sweet blueberries. You can use either fresh or frozen blueberries.
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Buttermilk Blueberry Muffins
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So today I am going to make a simple, easy and delicious recipe, buttermilk blueberry muffins and you don't even need to use an electric mixer, I hope you enjoy this recipe.
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Recipe
Buttermilk Blueberry Muffins
Preheat Oven at 350 Degrees
And Bake for approximately 35-45 minutes or until a wooden skewer comes out clean.
2 1/2 Cups of AP Flour
1/2 Cup Organic Raw Cane Sugar
1/8 Cup Organic Raw Cane Sugar (To Sprinkle on Top)
2 1/2 Tspns BP
1/4 Tspn BS
A Pinch of Pink Salt
1 Cup of Fresh or Frozen Blue Berries
1 Cup of Buttermilk (Room Temperature)
1/2 Cup of Vegetable Oil
1 Large Egg (Room Temperature)
1 1/2 Tspns Pure Vanilla Extract
Music in this video
Audio Library - Free Music
Artist - Jonny Easton
Title. - Genesis - Inspirational Piano Music - Royalty Free
Music -
Homemade Blueberry Muffins
Homemade Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
milk
1 cup fresh or frozen blueberries
CRUMB TOPPING
1/2 cup white sugar
1/3 cup all- purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup room temperature butter
Preheat oven to 400°. Place muffin cup liners in muffin cups.
Combine the flour, sugar, salt, and baking powder in a mixing bowl. Place the vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to equal one cup. Mix into the flour mixture. Fold in blueberries. Divide batter between 12 regular muffin cups or six jumbo muffin cups. Sprinkle top of batter with the crumb topping.
Bake for 20 to 25 minutes or until done. Do not over bake. 
TO MAKE A CRUMB TOPPING:
Mix together, sugar, all-purpose flour, and cinnamon. Cut in butter using a fork or your fingers. Sprinkle over batter in muffin cups.